Beef Chili For The Pressure Cooker

Beef Chili For The Pressure Cooker


1. In 8-quart pressure cooker:.

2. Heat oil.

3. Brown meat in small batches.

4. Add all meat and the remaining ingredients to the cooker.

5. Attach lid, bring to 15lbs of pressure.

6. Cook for 35 - 40 minutes.

7. If it cooks longer, you won't hurt it.

8. Enjoy with toppings of choice.

---------------------------------------------------------------------------

Nutrition

NutrientQuantity
Total fats33.6115 g
Protein148.4002 g
Carbohydrates44.706 g
Energy1068.4523 kCal
Fatty acids, total saturated 18:3 undifferentiated0.6118 g
Water1558.83 g
Aspartic acid1.1931 g
Calcium, Ca1025.9256 mg
Lutein + zeaxanthin783.4656 g
Fiber, total dietary15.2042 g
Fatty acids, total saturated 22:00.0088 g
Fatty acids, total trans-polyenoic 13:00.0043 g
Carotene, beta4025.9035 g
Niacin15.9752 mg
Vitamin A, RAE798.9276 g
Arginine0.3576 g
Riboflavin1.4458 mg
Tocopherol, beta0.0607 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.0954 g
Fatty acids, total saturated 20:10.007 g
Glutamic acid2.5449 g
Sodium, Na2585.8504 mg
Fatty acids, total saturated 16:1 undifferentiated0.7364 g
Total lipid (fat)33.6115 g
Manganese, Mn1.1753 mg
Fructose8.9092 g
Proline0.3452 g
Fatty acids, total saturated 16:08.052 g
Fatty acids, total saturated 8:00.2847 g
Sucrose1.8517 g
Choline, total515.1115 mg
Sugars, total20.2682 g
Serine0.2411 g
Fatty acids, total saturated 10:00.6413 g
Fatty acids, total saturated 18:03.6175 g
Fatty acids, total saturated 20:4 undifferentiated0.3536 g
Vitamin B-61.9192 mg
Selenium, Se123.1945 g
Ash18.0671 g
Fatty acids, total saturated 18:1 undifferentiated8.1664 g
Pantothenic acid0.7966 mg
Phenylalanine0.3207 g
Copper, Cu2.2851 mg
Betaine1.2484 mg
Thiamin1.1204 mg
Retinol414.9445 g
Methionine0.0584 g
Iron, Fe17.4334 mg
Carbohydrate, by difference44.706 g
Phosphorus, P1490.233 mg
Folate, total197.8784 g
Tocopherol, gamma1.4685 mg
Fatty acids, total saturated 4:00.8259 g
Fatty acids, total saturated 20:5 n-3 (EPA)0.1564 g
Lycopene14955.6211 g
Alanine0.2618 g
Cholesterol405.5368 mg
Valine0.2457 g
Fatty acids, total saturated 18:2 undifferentiated2.4301 g
Glycine0.2538 g
Carotene, alpha594.6922 g
Glucose (dextrose)9.3482 g
Fatty acids, total saturated 14:02.6554 g
Zinc, Zn8.6363 mg
Isoleucine0.1939 g
Maltose0.0896 g
Tocopherol, delta0.0184 mg
Fatty acids, total saturated 12:00.7333 g
Fatty acids, total polyunsaturated3.8584 g
Tocotrienol, gamma0.456 mg
Leucine0.2991 g
Tocotrienol, alpha0.5783 mg
Vitamin A, IU9062.4801 IU
Fatty acids, total saturated 22:5 n-3 (DPA)0.0816 g
Folate, DFE197.8784 g
Tryptophan0.0749 g
Vitamin C, total ascorbic acid144.7079 mg
Phytosterols67.6152 mg
Galactose0.003 g
Fatty acids, total polyunsaturated 18:1 c0.5128 g
Fatty acids, total saturated 20:00.0088 g
Fatty acids, total saturated 6:00.4911 g
Starch0.0704 g
Tyrosine0.1276 g
Vitamin B-127.1071 g
Vitamin K (phylloquinone)63.0427 g
Fatty acids, total saturated17.8782 g
Histidine0.1206 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c0.0022 g
Fatty acids, total monounsaturated9.2879 g
Threonine0.2301 g
Folate, food197.8784 g
Fatty acids, total polyunsaturated 17:00.0022 g
Cryptoxanthin, beta566.87 g
Vitamin E (alpha-tocopherol)13.7069 mg
Fatty acids, total saturated 22:6 n-3 (DHA)0.2244 g
Magnesium, Mg248.909 mg
Lysine0.2813 g
Potassium, K3456.0918 mg
Cystine0.0869 g
Fluoride, F135.3179 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Oil2 tablespoons224.256025.4669
Cream0 000
Onion1 6014.010.15
Tomato1 can40.20998.68980.4468
Oregano2 teaspoons5.31.37840.0856
Cheese0 000
Water0.5 cup000
Tomato paste2 tablespoons26.246.05120.1504
cilantro0 000
Garlic Clove2 605.201403.4
jalapeño0 000
chili powder2 tablespoons45.127.9522.2848
red pepper1 000
cumin1 teaspoon7.8750.9290.4677
green pepper1 23.85.52160.2023
salt pepper0 605.201403.4
beef broth1 can30.450.1740.957
beef stew meat1.5 1/2605.201403.4
red pepper flake1 teaspoon605.201403.4
chipotle chile adobo1 605.201403.4

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